Sous Chef

Location
Saint Leo, FL
Posted
Jun 10, 2017
Institution Type
Four-Year Institution

Overview

The Sous Chef candidates will be responsible for overseeing daily meal services and coordinate meal service with line cooks for 3 daily meals and additional caterings. They will also supervise staff including cooks, servers, and utility personnel; duties include assigning reviewing, & evaluating work.

Responsibilities

- Supervise as well as perform skilled cooking and food preparation.

- Responsible for overall kitchen supervision in absence of Executive Chef.

- Participates in preparation of wide variety of menu entrees.

- Operates all food service equipment.

- Assists in evaluating new recipes and products.

- Aides Executive Chef in daily duties & caterings as they are booked.

- Participates in taking, observing, and recording food temps, and equipment temps in accordance with HACCP polies and principles, & complete monthly audits.

- Reviews all food products prior to service to ensure highest level of quality.

- Performs other tasks/duties as assigned.

Qualifications

- High School Diploma or GED

- Equivalent Supervisory Experience of 5-8 years in high-volume dining establishment with the majority of experience in BOH operations with hands on cooking experience

- The Sous Chef candiate should also be able to communicate effectively with co-workers and managers and have the ability to comprehend, carry out and explain complex verbal and written instructions.



Job ID 2017-1462
Category ..
Job Locations US-FL-Saint Leo

PI98136615